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Rama Chicken and Mushroom Pie


Rama Chicken and Mushroom Pie 
Recipe: Daleen van der Merwe
Serves 6
Preparation: 20 minutes
Cooking: 90 minutes 
2 Tbsp RAMA
1 chicken, cut into pieces
200 g mushrooms, sliced
1 onion
5 cloves
1  carrot
2  bay leaves
4  peppercorns
1 tsp salt
50 g RAMA
3 Tbsp cake flour
½ cup cream
juice of 1 lemon or 5 teaspoons vinegar
1 roll (400 g) puff pastry
1 egg, beaten
Heat the RAMA in a large saucepan and fry the chicken pieces on both sides until brown. Spoon out and keep aside.
Fry the mushrooms in the same saucepan until all the liquid is cooked out and the mushrooms are brown. Spoon out and keep aside.
Place the chicken back into the saucepan. Stud the onion with the cloves and add it to the chicken with the carrot, bay leaves, peppercorns and salt. Cover with cold water and bring to boil, then reduce heat and simmer until chicken is cooked, about 45 minutes. 
Remove the saucepan from the heat. Remove the cooked chicken from the liquid. Strain the cooking liquid and retain 1 cup.
Cut the cooled chicken meat into chunks and discard the bones.
To make sauce: Remove the cloves from the onion. Blend the onion in a food processor with 1 cup of the cooking liquid. Blend until smooth, add the cream and set aside.
Melt the RAMA in a saucepan and stir in the flour. Gradually add the blended onion/stock/cream mixture and bring to the boil, stirring. Reduce the heat and simmer for 4 minutes to cook out floury taste. Season to taste with salt and pepper. Add the chicken meat, fried mushrooms and lemon juice and stir to mix. 
Spoon the mixture into a 20 – 25 cm pie dish and set aside to cool.
Preheat the oven to 220 °C.
Roll out the pastry and cover the filling with the pastry. Cut the edges neatly – slightly larger
than the pie dish – the pastry might shrink during baking.
Decorate pie as desired with pastry trimmings and brush with beaten egg. Make a hole in
the top to allow steam to escape, bake for 45 minutes or until the pastry is golden brown.



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